Egg yolk cream
Ingredients
- 7 eggs
- 3 g salt
- 20 g olive oil
- 15 g mayonnaise
- 10 turns black pepper
Instructions
- First separate the eggs. Transfer the yolks on an oiled silicon mold. Cover it till some wrap and steam them at 70 degrees Celsius for 30 minutes. After that let them cool down.
- Then remove the wrap and transfer the yolks into a blender. Also add the salt, the olive oil, the mayonnaise and the black pepper. Blend this till smooth.
- Then transfer it into a piping bottle and keep it in your fridge for later. From the fridge it will be quite firm, at room temperature it’s softer.Â
